The name “pomegranate” comes from the Latin pomum (“apple”) and granatus (“seeded”). Cultivated since ancient times, the pomegranate is native to the region stretching from Iran to northern India. Over the centuries, the fruit spread throughout the Mediterranean and Asia, and in the 18th century Spanish sailors introduced it to the southern United States. Today, pomegranates are widely grown in California and Arizona, especially for juice production.
Beneath the thick, leathery skin of a pomegranate are hundreds of jewel-like seeds, each encased in a juicy, translucent sac. These seeds and their surrounding pulp, called arils, range in color from pale pink to deep crimson. Each aril contains both a burst of sweet-tart juice and a crunchy seed, making them delicious eaten fresh or sprinkled into salads, grain bowls, and desserts.
Pomegranate and Heart Health
Fresh pomegranate juice is now available at the farmers market from Rancho Padres Farm. A staple in Middle Eastern cuisine for centuries, pomegranates have gained modern popularity thanks to their high concentration of antioxidants.
According to Dr. Leo Galland, ongoing research suggests that regular consumption of pomegranate juice — about 8 ounces a day for three months or more — may provide several heart health benefits, including:
- Lowering levels of harmful LDL cholesterol in the blood
- Improving blood flow to the heart in patients with coronary artery disease
- Reducing the thickening of arteries that supply blood to the brain
- Decreasing systolic blood pressure
[ Read Dr. Leo Galland’s full article here. ]
In addition, pomegranates are a good source of fiber, vitamin C, and potassium, making them a nutrient-rich choice for everyday eating.
How to Select a Pomegranate
- Choose pomegranates that feel heavy for their size, a sign that they’re full of juice.
- The skin should be soft and leathery, with a little give when pressed. Avoid fruit with shriveled or brittle skin.
How to Remove the Seeds
- Slice off the top and bottom of the pomegranate with a sharp knife.
- Score the skin as you would when peeling an orange.
- Submerge the fruit in a bowl of cold water and gently break it apart.
- Loosen the seeds from the pith with your fingers — the arils will sink, and the pith will float.
- Skim off and discard the pith, then drain the seeds in a sieve.
Storage Tips
Whole pomegranates can be stored at room temperature for up to 3 weeks or refrigerated for 2–3 months.
Pomegranate seeds and juice can be frozen for up to 6 months.
RECIPES: How to Seed a Pomegranate, Pan Toasted Brie with Pomegranate Raspberry Sauce, Turkey Cutlets with Roasted Fennel and Pomegranate Glaze, Dried Cranberries and Walnuts Spinach Salad with Pomegranate Vinaigrette, Guacamole Chamacuero, How to Make Pomegranate Molasses, Pomegranate Salsa, Spinach Salad with Persimmon and Pomegranate Seeds, Chicken Pomegranate, Rack of Lamb Marinated in Pomegranate Juice, Persian Lamb, Garbanzo Salad with Pomegranate Seed
